14. Greek Meatballs Make Tzatziki (No. 4). Mix 1 pound ground lamb, 1 egg and 1/2 cup each breadcrumbs and tzatziki with your hands. Form into 1-inch balls. Bake on a rimmed baking sheet at 425 degrees F until browned, about 15 minutes. Serve with the remaining tzatziki; top with herbs. (Makes about 24.)

15. Buffalo Wings Toss 2 pounds split chicken wings with 1 tablespoon vegetable oil; season with salt and pepper. Roast on a rack set on a rimmed baking sheet at 450 degrees F until golden, 1 hour. Whisk 1/4 cup each plain yogurt and Buffalo hot sauce in a large bowl; add the wings and toss.

27. Two-Ingredient Pizza Dough Mix 1 cup each self-rising flour and plain Greek yogurt, using your hands to form a shaggy dough. Knead on a floured surface until smooth. To use: Preheat a pizza stone or inverted baking sheet in a 475 degrees F oven. Spread the dough into a 10-inch round on a separate floured inverted baking sheet. Top as desired. Slide onto the stone; bake about 12 minutes.

30. Twice-Baked Potatoes Pierce 4 russet potatoes with a fork; bake at 400 degrees F until tender, 1 hour; cool slightly. Slice 1/4 inch off a long side of each. Scoop out most of the filling; mash with 3/4 cup plain Greek yogurt, 1/2 cup shredded dill havarti, 4 tablespoons butter and 1/2 teaspoon kosher salt. Return the filling to the potatoes; top with more cheese. Return to the oven until hot and bubbling, 20 minutes.